recipe of veg pizza with its dough?

Answer 1

Deshi Veg Pizza


Preparation Time : 1/2 hour
Cooking Time : 20min.
Serves / Makes : 6 people

Ingredients
3-4 onions
200gms tomatoes
kasuri methi
1 tbsp garlic paste
1 tbsp garam masala
2 tbsp red chilli sauce (can also prepare at home by grinding Red Chillies + garlic+ vinegar)
1tbsp ajwain
sugar optional
salt to taste

Method
Step 1. MAKE PIZZA SAUCE

Grind onions to fine paste. Cook it in the oil for about 5 minutes. Then add Tomato puree. Let the mixture cook for another 5-7 minutes. Mix all other ingredients together and cook further till the ingrdients mix well with Tomato and onion paste. Use this ready paste as sauce for Pizzas /Pizza spread

Step 2. PIZZAS dressing

Bake the base first (without applying the dressing or Pizza sauce) so that the base becomes crispy

Then spread the above pizza sauce

Sprinkle the toppings of your choice. Most common toppings are CAPSICUM, ONION, boiled corn, pineapple, panner, mushroom etc.

Finally complete the dressing by grating enough Pizza Cheese over it. (You donot like Mozarella cheese you can use indian like amul Cheese cubes etc)

BAke the Pizza in preheated Oven approximately till the Cheese melts.

Serve it hot with tomato Sauce/ Tobasco etc. etc

Answer 2

(L)
The topping is Tofu that I marinated. It tasted great but I would like some alternatives. I have been told that there is a cheese substitute that actually melts, does anyone know the name? I also sometimes make a artichoke and lemon hummus as the paste and that tastes phenomenal!

I made this, in 10 minutes, from scratch tonight:
( pizza **** )

My roommate and I consumed it in four minutes.

cost: $3-4 (with quality ingredients)

I don't understand why people thing they can't afford or don't have time to eat healthy. What they really mean is it is easier to nuke prepaid food and spend any time they may have saved on the toilet later.
freeze it for later).

Ingredients
1 cup water
2 tablespoons olive oil or cooking oil
2 cups bread flour
1 cup whole wheat flour
2 3-6 leaves basil, some fresh oregano,
3/4 teaspoon salt
1-2cloves of garlic teaspoon garlic powder
1 teaspoon active dry yeast
Cornmeal (optional)

Directions
Place pizza stone in oven set for 525 F degrees. Put tomato skins (innards go in the sauce) peppers and whole or half garlic cloves in olive oil and set on stone to be used as topping after they are roasted.
Mix all ingredients except cornmeal. Punch down. Cover and let rest 10 minutes. While dough is resting, brown crushed garlic in some olive oil then add fresh finely chopped herbs remove from heat. Roll into pizza dough.
For thin-crust pizza: Divide dough in half. For each pizza, grease an 11- or 12-inch pizza pan or a large baking sheet with olive oil. If desired, sprinkle pan with cornmeal. With lightly floured hands toss 1 portion of dough into a 12- to 13-inch circle. Prick crust with a fork. Add desired toppings. Place on pizza stone. Bake for 8-10minutes or until edge of crust is golden brown and the topping is bubbly.
For thick-crust pizza: Grease a 13- or 14-inch pizza pan. If desired, sprinkle greased pan with cornmeal. With greased fingers, pat dough into prepared pan, building up the edge. Cover and let rise in a warm place for 30 to 45 minutes or until nearly double. Bake in a 375 degree F oven for 20 to 25 minutes or until lightly browned. Add desired topping. Bake for 15 to 20 minutes more or until the topping is bubbly. Makes two 11- or 12-inch thin-crust pizzas or one 13- or 14-inch thick-crust pizza (6 servings).
Nutrition facts are for crust without toppings.

Nutritional Information
Nutritional facts per serving
calories: 276, total fat: 6g, saturated fat: 1g, cholesterol: 0mg, sodium: 269mg, carbohydrate: 48g, fiber: 4g, protein: 9g

Answer 3

Veggie Ranch Pizza

INGREDIENTS
1 unbaked pizza crust
1 1/2 cups Ranch-style salad dressing
2 cups shredded Cheddar cheese
1/2 cup shredded carrots
1/2 cup chopped cauliflower
1/2 cup chopped fresh broccoli
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup sliced fresh mushrooms
1 pound mozzarella cheese, shredded
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place pizza crust on a pizza pan or baking sheet, and spread dressing evenly over the top. Sprinkle with Cheddar cheese, followed by carrots, cauliflower, broccoli, onion, red pepper, and mushrooms. Top with mozzarella cheese.
Bake in preheated oven for 15 to 20 minutes, until vegetables are tender, and cheese is melted and lightly browned.

Answer 4

INGREDIENTS
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers
1/2 cup chopped green bell pepper
1/2 cup fresh broccoli, chopped
1/2 cup chopped green onions
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Answer 5

Ciao! This is the recipe


INGREDIENTS

Starter

2 Tsp. Yeast - active dry or 4/5 small cake yeast (14 g)
1/4 Cup Water - warm (59 ml)
3/4 Cup Flour - unbleached all-purpose (100g)

Dough

7/8 - 1 1/4 Cups Water - (207 - 296 ml) [See Note 1]
2 1/4 Cups Flour - unbleached all-purpose (300g)
1 Tsp. Salt (5g)

Note 1: Using 7/8 cup of water will result in a less wet, or soft dough; a dough which is easier to make and work with when making the pizza. Using 1 1/4 cups of water will result in a very wet dough. Wet doughs are harder to work with, but result in a crust much more like pizza in Italy. If working with a wet dough is unfamiliar, The Artisan has posted a piece on working with wet doughs. This can be accessed via the link provided here. Working with Wet Doughs. To return to the recipe from the referenced link, please click the BACK button on your browser.

PROCEDURE

Starter

Dissolve the yeast in 1/4 cup of warm water and allow it to stand for approximately 5 -10 minutes. Add the 3/4 cup unbleached all-purpose flour, and mix until the flour is absorbed. Cover the starter with a cotton towel and allow it to remain at room temperature for 1 hour.

Dough

Mix the salt (1 tsp.) with the flour (2 1/4 cup). Add the additional 7/8 to 1 1/4 cups of water to the starter. The water should be at room temperature. Add the flour/salt mixture, and continue to mix the ingredients to the consistency of a soft dough. Knead the dough until it is smooth and elastic.

Divide the dough into 3 portions. Shape each into a ball. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (1/4 inch thick lumber core plywood works well) with flour. Place the 3 portions of dough on the flour dusted surface. Cover with a cotton or linen towel, and allow them to rise until double their original size. this usually takes approximately 1 1/2 - 2 hours. (Depending upon how soon the dough will be used, the kneaded portions can be wrapped individually in plastic wrap, placed in a plastic bag and stored in the refrigerator for several days, or frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out).

As the dough is rising, place a baking stone in the oven and set the temperature to 500 F. Allow the oven to heat for 30 minutes.

Fold the edge of each portion of dough toward the center, kneading it gently, while maintaining a round shape. Place each portion onto a floured work surface. Work with each portion individually. Roll the dough into a circular shape of about 10-12 inches.Drizzle at least 1 Tsp. of Olive Oil over the pizza, spreading it with your hand or a paper towel. All of the surface except for an inch around the edge should be covered with a thin layer of olive oil. The coating of olive oil serves a number of purposes: It coats the dough thereby making it impermeable to the water in the tomato or other toppings. thus the pizza has less tendency to become soggy and to stick to t he peel. Additionally, the olive oil heats faster and assists in the cooking of the ingredients.

The initial topping, except in "White Pizza", should consist of 3 - 4 tablespoons of crushed fresh or canned tomatoes. This should be spread thinly over the olive oil with the back of a large spoon or your fingers. (In authentic Italian pizza, the tomato base is thin enough to see the dough underneath, especially where the back of the spoon has spread the sauce.) For vegetarian pizza you have to add mozzarella cheese and mix of vegetables grilled (you grilled them before) variable quantity of courgettes, asparagus, and artichokes, spinach and other you prefer, add also Extra virgin olive oil salt and pepper an hot spicy if you like

Answer 6

Use canned biscuits and make mini pizzas consistent with each and every biscuit. Use skim mozzarella cheese. additionally, use tomato sauce. upload mushrooms, bell peppers, onions, olives, and sliced tomatoes as toppings. once you restoration rotini, upload some chopped and already cooked brocolli. Then, season with a clove of garlic. Simmer the little bit of garlic in a frying pan with canola or olive oil. restoration toasted sandwiches with decrease up cucumber, sliced tomatoes, sliced or chopped onion and doubtless even bell pepper. blend the cucumber, tomatoes, and onions with italian dressing. Toast your bread one after the different. placed the veggie blend on the toasted bread.

Answer 7

Grilled Vegetable Pizza Recipe courtesy Kathleen Daelemans
Show: Cooking Live
Episode: Spa Cook Along with Kathleen Daelemans

Dough:
3 1/2 cups unbleached, all purpose flour
2 packages dry active yeast
1 teaspoon salt
1/2 teaspoon sugar
1 1/2 cups lukewarm water from the tap
1/2 teaspoon olive oil
Flour for the work surface
A sprinkling of cornmeal
Store-bought Pizza dough can be used instead
Topping:
2 (28-ounce) cans whole peeled tomatoes
Red peppers
Zucchini
Eggplant
Asparagus
Portobello mushrooms
Onions
Scallions
Olive oil
Salt, pepper

Dough: Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water, knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about 2 hours.
Sauce: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside. Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature. Toppings: Slice some vegetables. Skewer onion slices to keep them together. Brush vegetable slices with olive oil. Sprinkle with salt and pepper. Place vegetables on hot grill pan. When done, set aside. Assembly: Preheat your oven to highest setting, 500 or 550 degrees. If using a pizza stone, preheat oven 1 hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect. If you get a hole, pinch edges back together. To prevent dough from sticking to counter, turn it over and add flour as needed. Transfer dough to pizza peel sprinkled with cornmeal. Ladle tomato sauce on pizza dough. Add assorted vegetables. Bake 10 to 12 minutes or until golden.

Answer 8

http://www.recipezaar.com/35805 - great dough
http://www.recipezaar.com/19312